Bacon, Egg, and Cheese Biscuit Bake

Have I ever told you guys how much I love breakfast? I’m not sure if I have, so here it is: I LOVE BREAKFAST. It’s so simple, yet so scrumptious. I feel like when living a healthier lifestyle, breakfast foods are the one thing that you don’t have to change too much… You can still have your bacon, and eat it too!

Anyway, I’m sure if you are here now, you’ve most likely tried or at least heard of my “Almost Famous” Biscuits N Gravy Bake . Now that one was truly a masterpiece and completely born out of crazy hungry breast feeding hormones when I first began Weight Watchers back in October of last year. I feel like nothing can top that. I feel like I may have hit my peak in the breakfast world. Don’t worry though, I never stop trying. I’ve become used to having either the B&G Bake or my Cheesy Sausage Hashbrown Bake for breakfast just about every single morning of my life, and I love it! So does Pepper, but I’ve got this handy dandy thing called a food blog now, so I need to keep trying new things, and also try to remember some of the breakfasts I used to make before these two delicious bakes.

When it comes to breakfast, I like it savory 99.9% of the time. Give me eggs, give me bacon, give me cheese. And this recipe here includes all things hearty and savory.

I have a confession… like a really legit confession.

I seriously love Mcdonald’s Bacon, Egg & Cheese Biscuits.

I feel like admitting that basically makes me look like I have no idea what I’m talking about when it comes to flavor, but trust me, I do. My palate ranges from an animal cracker dipped in peanut butter, to a pretty plate of Chicken Saltimbocca with a garlic white wine sauce.

On a side note: I’m laying in bed typing this and I turn to Eric to ask him how to spell “Sambooca” and he’s says s-a-m-b-u-c-a and I’m not like no, that’s not right. I’m talking about Chicken Sambooca, not the russian liquor. So I google it real quick and realize I’ve been pronouncing Saltimbocca … Sambooca for the past 5 years. Full Disclosure: I make words up entirely too much.

Extra Full Disclosure: I will most likely continue to call it Sambooca for the rest of my life.

These are the reasons Eric loves me so much. I know this.

I honestly don’t even know why I am talking about Chicken Saltimbocca (Sambooca). I need to go bed.

But, not before I give you this brand spankin’ new delicious recipe from the DDOP Kitchen!

Chop up the bacon. Try not to eat a couple little pieces. I failed. I ate a few or five. Also, cut 15 biscuits into small pieces.

Toss in about half the bacon and all of the cut up biscuits in with your eggs.

Mix it all up!

Spray a casserole dish with cooking spray and pour in the mixture.

Pop in a preheated 350 degree oven and bake for 15 minutes.

Grab some good old fashioned American Cheese! I personally think this is what really makes the bake taste so delicious. Feel free to use a different type of cheese if you aren’t a fan though. I won’t take offense! These are american cheese slices made with 2% milk.

Chop into small pieces. This is actually the hardest part about this entire recipe because it’s tedious and American cheese likes to stick together.

Now grab the bake out the oven and top with cheese and the rest of your bacon! MMMMM.

Pop back in to the oven for about 5 minutes.

and Voila! You’ve got yourself a delicious, lighter on calorie, homemade bacon, egg, and cheese biscuit in the form of a casserole that EVERYONE will love.

Bacon, Egg, and Cheese Biscuit Bake

Ingredients

8eggs

3tbs2% milk

4slicesAmerican cheese made with 2% milk

8slicescenter cut bacon

1 1/2- 7.5ozcans buttermilk biscuits(found in the refrigerated section. Pillsbury makes these in a four pack. 10 Biscuits to a can. you will need 15 biscuits total, cut into small bite size pieces. If you cannot find these smaller biscuits go ahead and grab the regular sized buttermilk biscuits and weigh out 11.25 oz- if you want the exact same calories/points)

Salt & Pepper

Cooking Spray

Instructions

Preheat the oven to 350 degrees.

Fry up 8 slices of bacon.

While the bacon is cooking, In a medium bowl whisk together eggs, milk, and salt and pepper.

When the bacon is done, chop up into small pieces.

Add 1/2 the bacon and all of the cut up biscuits into the bowl with the eggs and stir together.

Pour into a lightly sprayed casserole dish and spread evenly.

Pop into the oven, uncovered, for 15 minutes.

Meanwhile grab 4 slices of American cheese and cut into small bite-size squares. Set aside with the other half of the bacon.

When the bake is done remove from the oven and evenly distribute the cheese and the bacon. Place back in the oven for 5 minutes.

The Daily Dose IG

34 Comments

I think it would taste good, just not as rich. I have also found when using egg beaters you may need to cook it a few extra minutes. I would use 2 cups egg beaters. Next time I make it I will use egg beaters for sure and I’ll report back!

When I input this into my WW recipie builder (I used skim milk) it came up as 12 points I used shredded cheddar cheese too instead of American, but cheese should be relatable with point value. I’m just not sure where I went wrong.

However, I made it, ate it this morning and it’s YUMMY!! I have my breakfasts prepped all week!

Hi there! I am so so happy you enjoyed. I double checked my recipe builder and everything seemed to check out still. How much and what kind of cheese did you use and what sort of biscuits did ya use? I’ll check it out! So sorry it ended up so many points. buuuut, at least it was so many delicious points!

I love this recipe I’ve made it at least 6 times this year, but I can never get this one to cook right. At first I was using the tin throw away land and then I switched to a ceramic casserole dish which still didn’t help. When I take it out from the oven the first time it looks like it needs to cook for at least 20 more minutes. I’ve just been pulling it out and putting it back in to cook longer. Any thoughts on why this is and how I can fix it?

Hmmm… I’m a bit stumped as to why this is happening. I switch between a glass pyrex dish and a ceramic one with all my recipes and it has always cooked up just fine. Ovens can run a bit differently no doubt, but an extra twenty minutes does seem like a lot of extra time for the oven to be off a bit. I’m sorry it’s happening! I wish I could be a little more of help, I have this on my meal plan this week so I will triple check the time, but I haven’t had feedback like this from anyone else yet so I think the time/temp should be on point. I’ll get back to ya!

In the past I have lost 90# doing weight watchers. I have maintained this weight loss within 2-5# now for the last 8years. Decided to get back on the wagon with hopes to lose the remaining 30# I intended to do years ago. Have to say I have been doing your recipes on and off for a while. Just made this breakfast bubble up for the first time yesterday. Having my first piece this morning on this cold start to 2018. It is absolutely delicious and will be on my go to list. Thank you for the great recipes and all the work you do keeping the points up to date. Looking forward to also making the bruschetta chicken pasta this week for dinner. Happy New Year to you and your family !!

Made this this morning and it was DELICIOUS!!! I did have to bake quite a bit longer than you, but it was TOTALLY worth the wait!!! So yummy!!! Thank you for always posting yummy meal ideas and for them being healthy too!!! Kudos to YOU!!!

I actually made this last weekend. I used the biscuits you suggested; however, I was left with 5 and thought “what am I going to do with the rest?” So I cut them up and put them in. I probably needed to add more eggs because it was very dry and a lot of biscuits. How many more eggs and milk do you think I should add to make it the proper consistency? I thought it was very good, but mine was just too dry. I do that all the time… adjust the recipe and then wonder why it doesn’t turn out right 🙂

I’m having trouble figuring out how this is 5 fsp per serving. Just entering in the recipe builder the 11.25oz alone of Pillsbury buttermilk biscuits = 30 points. That would be 5 fsp a serving, but it isn’t even counting the cheese or bacon. Any thoughts??

I agree I get nine points total when I weighed out the buscuits. I did realize I was using Pillsbury grands so that probably added more points. When I put in the recipe and actually do the Small ones ur talking about I get 7. So good though it’s worth it

Yep – I agree with the 2 previous people. Putting all ingredients in recipe builder (Pillsbury biscuits = anywhere from 30-38 points), I’m coming up with 7-8 FS points per serving!! (I like to build my recipe BEFORE trying it just for this purpose). I adjusted the biscuits to Great Value brand (23 points for 15 biscuits) and using Velveeta american cheese slices (5 points for 4 slices) that brings it down to 6 FS points per serving. So with all these adjustments, I can’t figure out how you’re coming to 5?? Maybe you can list the name brand of bacon you use? Thank you!

Are you using the biscuits that come 10 to a can? They are 7.5 ounce cans. 15 Points for the total can. (smaller than the average biscuit can) You can find them at most grocery stores. Great Value has a store brand, Aldi has a store brand, Jewel has a store brand, and Kroger has a store brand. Hope that helps!

I have been making this on regular rotation and we absolutely love it – it is SO good and easy to have on hand. I JUST noticed though (because i was jotting it, and your main site link, down for a friend) that in the play by play, you say grab 7 eggs but in the recipe itself, you call for 8 (I’ve been making it with 8 all along LOL) No matter what, it’s a keeper – thank you!

Have you made this in an 8×8 square pan? I made in a 9×13 and it was so thin. I also had to cook much longer than stated in the recipe but once it was done it was DELICIOUS! I would like to make it a little thicker though, which is why I was thinking 8×8, but I feel like I will have to cook it significantly longer?

Yep, it would need a longer cooking time if baking it in 8×8 pan. I haven’t done it so I don’t know the exact time.Oven times can vary. I’ll double check the times next time I make this recipe to be sure though. Glad you liked it!